Recipe: New Drink: Hammock Dweller

Another invention of mine I came up with while trying to teach myself how to mix with overproof rum. :)

2 ounces 151 rum
1 ounce dry sherry
1 ounce orange juice
1 ounce orgeat syrup
1 ounce lime juice

Shake and strain into a glass packed with ice. Garnish as desired, and serve with a straw. :)

Hmmm.
When my liver recovers I'll give this a whirl.

2 shots of 151.
That makes an interesting conversation.

What type of 151- Jamaican Overproof? Puerto Rican? Demerara? They have very different flavors.
Thanks

[ Edited by: Urban Tiki 2005-08-03 08:55 ]

On 2005-08-03 08:54, Urban Tiki wrote:
What type of 151- Jamaican Overproof? Puerto Rican? Demerara? They have very different flavors.
Thanks

[ Edited by: Urban Tiki 2005-08-03 08:55 ]

I used Bacardi, as nothing else is available in my neck of the woods. Whether or not the drink could be improved by using other types of overproof instead I'm not sure, but I'd like to find out. Hopefully someone with a better stocked bar than I will take the plunge in the name of mixological science and report back to us. :)

On 2005-08-03 09:27, mbanu wrote:

I used Bacardi, as nothing else is available in my neck of the woods.

Aren't you able to have better rum shipped to you? Or does South Carolina have some weird alcohol shipping restriction.

If you can order the stuff you really ought to. Check out http://www.hitimewine.com/

Given the alcohol content of this drink the name certainly seems appropriate. You don't need to get up too much to mix more drinks when you are sipping on one like this!

Sounds good and potent! If you can find it, or mailorder a bottle, get some Lemon Hart Demerara 151 and make yourself a 151 Swizzle. It's a fine drink. Better yet, fly to Los Angeles and have one at the Tiki Ti!

Not only does the overproof rum have very distinct flavors so does the sherry. All sherry, excluding cream or PX, is dry. It is a very complex fortified wine indeed.
The nut flavors of Sherry can really compliment a drink exceedingly well.

1. Fino Sherry is bone dry, and taste of Salted Almonds
2. Amontillado Sherry have a hazlenut flavor
3. Oloroso Sherry has notes of walnut

Note: Manzanilla is a type of Fino Sherry is very salty and is meant to be drunk ice-cold.

I would not use Finos in a Tropical Cocktail as the salty attribute could be too much. I certainly would not utilize a pale cream and never a PX! Way to concentrated and charcoal-like. Do however pour some over Vanilla Bean Ice Cream..it'll blow you away how good that it.

The two I would use is Amontillado or Oloroso. The Scots utilize used Oloroso Butts to age single malt whisky. Two examples are Macallan and Glendronach of Sherry aged malts. The also use ex-Bourbon casks for a less sweet nuance. I always use Hartley & Gibson's Oloroso in my TV Fogcutter's and it works perfect.

I suggest Hartley & Gibson, as they are line priced at $9.99 nationwide, and they are fantastic. A bottle in your fridge will last forever. Be careful, Sherry can be addictive...you just may start taking sips for GP.

The Importers website: http://www.jackpoust.com/hartley.htm

On 2005-08-03 11:16, Rum Numb Davey wrote:
The two I would use is Amontillado or Oloroso. The Scots utilize used Oloroso Butts to age single malt whisky. Two examples are Macallan and Glendronach of Sherry aged malts. The also use ex-Bourbon casks for a less sweet nuance. I always use Hartley & Gibson's Oloroso in my TV Fogcutter's and it works perfect.

I suggest Hartley & Gibson, as they are line priced at $9.99 nationwide, and they are fantastic. A bottle in your fridge will last forever. Be careful, Sherry can be addictive...you just may start taking sips for GP.

The Importers website: http://www.jackpoust.com/hartley.htm

Serves me right for not being specific. :) When I mixed it up, I used dry Oloroso.

[ Edited by: mbanu 2005-08-03 16:39 ]

Rum Numb Davey, I am so glad you joined TC, I can see that you are going to be a great source of information on drink related subjects. I enjoy after dinner port, but sometimes go for sherries instead, but I have just cracked the surface regarding the different types.

Rum Numb Davey, I am so glad you joined TC

As am I! So now, to put you to work...

I suggest Hartley & Gibson, as they are line priced at $9.99 nationwide, and they are fantastic. A bottle in your fridge will last forever. Be careful, Sherry can be addictive...you just may start taking sips for GP.

I REALLY appreciate the recommendation! I've read that fortified wines should be refrigerated after opening but that "with port, madeira and stouter sherries such as olorosos, palo cortados and creams, a period of one week to ten days is the absolute maximum that they should be allowed to remain opened."
But then again this is from F. Paul Pacult and his taste buds would probably notice what the bottler had for lunch.
Do you believe the storage time does not matter as much since the sherry is going to be used in a cocktail and not sipped neat?

Thanks, Rich

"The only time I ever said no to a drink was when I misunderstood the question."

Will Sinclair

(Edit: Fixed quote)

[ Edited by: JerseyRED 2005-08-04 14:34 ]

Cheers Urban Tiki...Glad to be in the Tiki Matrix. Yep spent my life in wine, whisky, women and song...er, eh...okay the wine and whisky part is true and I embellished on the women and song part. Brad Pitt I ain't and I could not carry a note in a five gallon bucket.

Ah, Porto...one of me favorite elixirs. You can never learn enough about sherry and port so better start researching. I will tell you a great little story (I don’t know any little stories as they all take 20 paragraphs) about my real education in PORT, but another post. I was working in the Bespoke Cask Whisky and Demerara Rum trade in Scotland in 1989-1990. Many Americans have somewhat benign views as to what the English, Irish, Welsh, Scots Gaels, Cornish, Manx, and Hebridean folks drink. It is less about your ethnicity and culture and more about your dole check or CV over there. Example: Many working class Scots don’t drink whisky...it is too dear! They drink the Voddy like Begbie in Irving Welsh’s Trainspotting, eh Rents. Drinking adult libations is honoring tradition, culture, and history. The Tiki craze as a MAIN stream American custom is passed. We honor it by participating in the ritual, collecting the mugs, drinking a bunch, and loving Polynesian Formage. In many ways, I got into the BOOZE biz to honor my Scottish lineage which is quite strong.

I digress (again) my own ancestral “clan” in Scotland that I descend from is the Riding Clan of Johnston/e of Annandale. They were a roguish group of Border Reivers and notorious Bog Trotters and Guerilla Pickers. A real pain on the auld arse for the usurping English Kings, as well as, they can’t get their royal affairs or Kingdom in order –Scottish Kings... (Bruce or Stewarts)

Like the mythical Wandering Jew, there was a great Diaspora of Scots Jacobites, as well, and the Johnston’s certainly fit that bill. My first paternal ancestor to “Amerikay” was named Dr. Arthur Johnston, and he landed in Virginia. One of his Brothers’s landed in Bordeaux to launch a major negociant firm and satellite Claret interests. I still work with them in business TO THIS DAY, although my French wine sales are flat (thanks Bill O’Reilly) currently. http://www.nath-johnston.com/johnston/johnuk.htm
There is also “Cousin” Jean Marie Johnston, who I am working on a Rhum project with (details at a latter date) http://raouljohnston.free.fr/
From the British side of the Clan Johnston/e, we have “Uncle” Esme, who revolutionized modern British Wine Sales by creating Majestic Wine Warehouse. He gave me my start in wine & spirits while I was in Uni at Edinburgh, which led to my career as a Sommelier and Wine & Spirits Broker. http://www.chateaudesours.com/esme.asp
He also introduced me to Gordon Wright, which landed me a job at Cadenhead’s hawking malts and Demerara Rum: http://www.wmcadenhead.com/
From there, Gordon left and started Murray McDavid, I followed: http://www.murray-mcdavid.com/
(By the way, in Scots Gaelic, Clachan a choin means “the Dog’s Ballocks” poking fun at all the Heather and Haggis tired imagery in Malt Whisky marketing. That cracks me up). Got tired of whisky and moved to Port, Sherry, Madera, as I love fortified wines.
Worked for Casa C. da Silva http://www.cdasilva.pt/, which is sold under the name Presidential Port here in USA. Get yourself some of these to keep around the casa, as they are value added buys and premium quality and great bang for the BUCK. http://jackpoust.com/presidential.htm
I was brokering Rum for Ron Barceló (Dominican Republic) and it is beautiful stuff until I lost my importer for it. http://www.ron-barcelo.com/ & http://www.barcelo.com.do/2003/
By the way, Jab...if you are on this thread grab yourself a bottle of Ron Barceló Imperial. You will like it.
I have been brokering lots of Tequila and Mexicano Spirits these days:
http://www.tequila3030.com/, http://www.canicas.com/, http://www.acumbaro.com/, http://www.tequilaxq.com.mx/xq.html, http://www.herenciamexicana.com.mx/

I just introduced a great Mexican Rum that is really gaining market traction in Hispanic Markets called Ron Mocambo Solera (aged 6 years), which I hope to tap into Bacardi’s 1873 Solera in Hispanic Markets in the Southwest.
I have a product line of flavored Tequila Liquors called Chic’s. My flavors are Almond, Chocolate, Lime, and Jalapeño. No website.
Just introduced a Mexican Key Lime Mezcal Lajita Limon (no more worms!)
In addition, I am launching a Mexican Key Lime Liqueur called Otelo. Similar to a French Liqueur de Citron Vert. I love Mexican Key Limes!
My favorite new Mexican spirit brand is Licor de Tunal (Prickly Pear Cactus Fruit liquor). Talk about unique! http://www.lajaula.com.mx/

I also broker Agwa Coca Leaf Liqueur, which I see has been on some of the threads. Mark Wilson of Babco in Ireland is the clever distiller who makes the Agwa in the Netherlands. He is a mad scientist. I also broker his other brand which is Mickey Finn’s Snapp’s. I think that they are awesome Tiki mixers, but be careful at 20 AbV they pack a wallop. I had to lie of Agwa and Bolivian Kisses as they were wrecking me. Same as Absinthe, I was doing way too much last year.
http://www.agwabuzz.com/
http://www.mickeyfinns.ie/

Too many products to list now, but you get the idea I don’t sell Jack Daniels and Stoli. I am a brand builder, who likes to work with unique brands.

I have been to tastings with Mr.Pacult, and he does have good sensors as we say in Sommelier Lingo.
However, I say 10 days is taking the fresh thing a bit extreme. I must admit I have a Verre de Vin here at home so I vacuum seal most of my wines and spirits that I open.
(That is the ones I don't down..tee hee.)

A bit expensive for preservation, but vital to my business.
Check out Verre de Vin at: http://www.bermaramerica.com/product.html

If you do not want to lay down a couple grand for Verre de Vin, go to a welder supply and get an argon tank, with an attachment like the ones the Balloon Clowns use to blow up kiddies saloons. A couple sharp blast in an open bottle of wine and spirits will keep the oxygen of the surface of the wine or spirits, and perserve the wine for several weeks depending on your local atmospherics. It should cost about 200.00 for the whole set up and will pay for itself in preservation. Don't use the hand pumps they just don't work, and they are brutal on wine. Bruise and numb it like an apple dropped of a building.

Cheers

...like the ones the Balloon Clowns use to blow up kiddies saloons.

Kiddie SALOONS?!

"Hello, Siggy? Pardon me, I was looking for Mr. Freud, is he in?"

You ARE a booze pusher, aren't you?! Well, I truly do welcome your insights (and your cheap recommendations!). You shall be a VERY POTENT (and verbose) addition to this group. And I do look forward to it.

Thanks for the info. I thought Mr. Paculet was being a bit "crusty".

"The only time I ever said no to a drink was when I misunderstood the question."

Will Sinclair

[ Edited by: JerseyRED 2005-08-04 21:34 ]